Vegan mushroom burger with chestnuts |


When I was early twenties I ate vegetarian for a couple of years. That might be the primary reason why I am not too fond of tofu. In those days it was the rule to eat tofu when you didn’t eat meat or fish. Period. There was no such thing as ‘fake’ meat around and you had to do with tofu. And I just didn’t like it. I still don’t but I am willing to give it another try. In general I don’t like the texture of it.

Replacing meat

But of course since I am back to eating vegetarian, I thought it made sense to give it another go. Not because that is the only thing you can eat of course but because I keep seeing delicious recipes featuring tofu. That alone is worth another try. So expect some tofu dishes here shortly. And if you have one I definitely should try? Let me know. Then at least I have a starting point.

Vegan mushroom burger with water chestnuts |

This burger comes from Donna Hay and except tofu it has a lot of mushrooms and water chestnuts. Water chestnuts you can buy in a can at the Asian grocery store and it’s a mightly fine burger. .

Vega burger met paddestoelen |

The burger features a total of 150 grams of tofu but you don’t really taste any of that. So in this case I do wonder what is the point of adding it. Except of course it will increase your protein intake for the day but in terms of flavor I am not convinced just yet. I will try this one again without the tofu. See if that makes a difference!

Vegan mushroom burger with chestnuts |

Mushroom tofu burger with water chestnuts

  • Author:
  • Yield: 4 people
  • Category: mains


  • 150 gr mushrooms
  • 150 gr firm tofu, drained
  • 225 gr water chestnuts, from a can, drained
  • 1 tbsp tahini
  • 1 egg
  • 2 cloves of garlic, crushed
  • seasalt and black pepper
  • 130 gr buckwheat flakes
  • 2 tbsp oliveoil
  • 4 buns
  • 1 cucumber (to make ribbons for serving)
  • mayonaise or a sauce to your liking


  1. Add the mushrooms in the bowl of the foodprocessor and pulse until finely ground. Place into a large bowl. Add tofy and the waterchestnuts to the processor and ground them finely.
  2. Add the tofu mixture, tahini, egg, garlic, salt, pepper and 2/3 of the buck wheat flakes to the mushrooms and mix with your hands until it forms a coherent mixture. Shape into 4 buns
  3. Place the remaining buckwheat flakes on a flat plate and press the burgers carefully in it until covered on all sides. Heat the oil in a pan on medium heat. Bake each burger for about 3-4 minutes each side or until golden.
  4. Serve the burgers with cucumber ribbons and a spicy mayonaise or sauce of your liking.